Pollock with Carrots and Onions in a Pan – Step-by-Step Recipe

Source: Vikitora_sap, AdobeStock

Even the simplest and most affordable fish can turn out very delicious if you choose the right cooking method. Pollock with carrots and onions, fried in a pan, is a clear example of this. This recipe is perfect for an everyday menu and pairs well with almost any side dish!

Prep time: 45 minutes.
Servings: 4.

Ingredients

• 700 g pollock fillet;
• 2 carrots;
• 2 onions;
• 120 ml water;
• 2 tablespoons sour cream, 20% fat;
• 2 tablespoons wheat flour;
• 2 cloves garlic;
• 1 teaspoon sweet paprika;
• 1/2 teaspoon dried thyme;
• 1/2 teaspoon ground black pepper;
• 1 teaspoon salt;
• vegetable oil for frying.

Step-by-Step Recipe

1. If necessary, thaw the pollock fillet, rinse it, and pat dry with paper towels. Cut the fish into serving pieces. Peel and slice the onion into half-rings, and grate the carrots on a coarse grater.
2. Dredge the pollock pieces in wheat flour and fry for 2 minutes on each side in a preheated pan with vegetable oil. Transfer the fish to a plate.
3. Add the onion and carrots to the pan and cook the vegetables for 6-7 minutes until soft, stirring occasionally.
4. Peel and press the garlic. Mix the water with sour cream, garlic, paprika, thyme, salt, and ground black pepper.
5. Return the pollock to the pan with the sautéed vegetables, pour in the sour cream sauce, and cover. Simmer the dish for 12-15 minutes over low heat until the fish is fully cooked.